Chicken Stock

I had been collecting chicken bones until I had enough to make my own stock. (Rotisserie chickens work great) I threw in everything but the kitchen sink! Fresh herbs, big hunks of onion, celery stalks, salt, pepper and lots of garlic. Then cover with water and let it cook for as long as you have, low and slow.
When it's finished strain out all the "stuff" and you will be left with beautiful, rich, golden chicken stock. I store mine in several old jars and freeze it as well....then just thaw when you need it. It's easy and really SO much better than the kind you buy at the store.